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Let me tell you how I feel about snow. It’s so.much.fun – in theory. Something about a blizzard is exciting, sparkly, and everywhere I’ve ever lived, pretty rare.

Not gonna lie to you. #snowverit.

Maybe you’re better at snow than I am. Maybe for you it means days off instead of roundtheclock news coverage (which was a TON of fun by the way – grateful to be part of it!). Whatever your take on #blizzard2016, I think we can all agree we’re ready for something luxurious. Rich, even. But healthy and zippy of course.

So imagine a waft of coconut curry, jam-packed with sweet potatoes, carrots, chicken and all the good herbs. Oh man, now I’m hungry again.

Add in tomato paste, cumin and chili flakes. Give it about 3 more minutes.

Work in crushed tomatoes, coconut milk and one can worth of water. Bring to a boil, then reduce to a simmer for 20-25 minutes.

Meanwhile bring a separate pot of water to a boil.

Add chicken breasts and let them cook through (about 10-15 minutes).

Save the cooking water!

Using two forks pull chicken breasts apart to make shredded chicken pieces.

Add jalapeño, carrots and sweet potatoes to the curry.

Add water to make sure they’re covered! I used the same water I cooked the chicken in, to reinforce that flavor.

Partially cover pot and cook for 10-15 minutes.

Add shallots and cook for 15-20 minutes.

Serve hot and garnish with herbs (basil is nice too) and a lime wedge!

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Processed with VSCOcam with c1 preset

**Other recipes recommend you serve curries over rice. You might also like to do that. I’ve chosen not to, only to cut down on simple carbs. I felt the sweet potatoes had enough bulk for me, but do what works for you!